Ingredients: |
Ingredients: 1 - 28 oz cans of baked beans
1 - 16 oz can of red kidney beans
1 - 15 oz can of corn
6 slices of bacon
3 cloves garlic, chopped
1 yellow onion, chopped
1 jalapeno, chopped, seeds and membrane removed
1/2 C brown sugar
1 tsp chili powder
1 tsp cayenne pepper
1 T ground cumin
1 tsp dried oregano
Salt and Pepper (to taste)
|
Directions: |
Directions:1) Cook bacon in bottom of dutch oven until medium well done (original recipe suggested slicing bacon into 1/2 inch pieces first, I did them whole and then chopped/crumbled them afterwards) Pour most of the grease out of pan, leaving enough to coat the bottom- about 1-2 tablespoons.
2) Sauté onion, pepper, and garlic in the dutch oven, seasoning with salt and pepper until soft. Add bacon, beans and spices to dutch oven.
3) Place the dutch oven in your smoker with the lid off for about 30 minutes to let the smoke flavor get into the beans. Cover and finish cooking for about two hours or until you get to the consistency you like.
4) If you don’t have a smoker, bring the chili to a simmer on the stove, cover, and cook for up to 2 hours, stirring just often enough to keep the beans from sticking to the bottom of the dutch oven. |
Personal
Notes: |
Personal
Notes: I’m usually already smoking ribs, pulled pork, or chicken when I do this recipe. If you don’t have a smoker but would like a smokey flavor, see the Smoked Chicken “Rouladen” recipe for a technique to turn your grill into a smoker that Leah stole from ATK.
|
This recipe for Smoked Spicy Chili Beans is from